Instead of poaching, I placed the salmon in the sous vide, and made dill sauce with Noosa yogurt. For sides I made scalloped potatoes and par boiled them until the edges were soft but the middle still felt raw (I think it was in between 3-5 minutes). I used a mix of sharp and mild cheddar cheese, with almond/coconut milk bechamel sauce. I also used the same boiling water to make tomato concasse, and grilled some asparagus.
For garnish, I used some chives and a sprig of dill. I think I improved on the original plating by placing the asparagus in a different position on the plate. The colors are more vibrant, and the flavor of the salmon is more tender. Unfortunately the bag the salmon was in was not vacuum sealed as it turns out, and water leaked into the bag so the salmon could have been more tender. The asparagus was grilled better. There are grill marks but not as much blackening of the vegetables. The potatoes are not as rich tasting as in class (But at least it's healthier?), and I would use all mild cheddar for next time because I think the sharp cheddar has too distinct of a taste that doesn't quite mesh with the rest of the flavors in the dish.
Salmon from class for comparison:
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